Honey-Sriracha Hot Chili Fried Fish Sandwich

20 minutes Prep Time
35 minutes Cook Time
6 Servings

This Honey-Sriracha Hot Chili Fried Fish Sandwich brings serious heat and irresistible crunch to the table. Juicy panko-crusted cod fillets are glazed in a sticky-sweet blend of Red Gold Sriracha Hot Chili Sauce Ketchup and honey, stacked with cheddar cheese, homemade tartar sauce, and optional pickles on a buttery brioche bun. Whether you’re craving a spicy dinner or a game-day sandwich with punch, this recipe delivers next-level comfort food energy.   @cookjngmama   @thefeedfeed

Ingredients

  • For the Tarter Sauce
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup dill relish
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons capers
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • juice of 1 lemon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • For the Honey-Sriracha Hot Chili Glaze
  • 1/2 cup unsalted butter

  • 1/2 cup Red Gold Ketchup Sriracha Hot Chili Sauce 20oz

  • 1/2 cup honey
  • For the Breading Station
  • 1/2 cup all-purpose flour
  • 3 tablespoons seasoning blend, Cajun or blackened, divided
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • For the Sandwich Assembly
  • 6 cod fish fillets
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • vegetable oil, for frying
  • 6 brioche buns
  • 6 slices sharp cheddar cheese
  • 12 pickle slices, optional

Instructions

Step one

In a bowl, combine mayonnaise, sour cream, dill relish, fresh dill, capers, Dijon mustard, Worcestershire sauce, lemon juice, salt, and black pepper. Stir until smooth and well combined. Chill until ready to use.

Step two

Melt butter in a small skillet over medium heat until golden and foamy. Remove from heat and whisk in Red Gold Sriracha Hot Chili Sauce Ketchup and honey. Set aside.

Step three

Bowl 1: Flour + 1 tablespoon seasoning of choice

Step four

Bowl 2: Whisked eggs

Step five

Bowl 3: Panko + remaining 2 tablespoons of seasoning

Step six

Pat cod fillets dry and season with garlic powder, salt, and pepper. Dredge in flour, then egg, then seasoned panko. Press to coat.

Step seven

Heat vegetable oil to 350°F. Fry fillets for 4–5 minutes per side until golden brown. Drain on paper towels.

Step eight

Brush or dip fried fillets in the honey-sriracha glaze.

Step nine

Toast the brioche buns in a dry skillet until golden

Step ten

Spread tartar sauce on bottom buns. Add cheese, glazed cod, more tartar sauce, and pickles if using. Close with the top bun.

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